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Ingredients
- 28 oz. can diced tomatoes in juice, well drained, juices reserved
- 1/4 cup EVOO
- 1/4 cup finely chopped white onion
- 3 garlic cloves chopped
- 3 small bay leaves
- 2 T chopped fresh parsely
- 1 tsp dried mexican oregano
- 1/4 cup chopped pitted green olives
- 2 T raisins
- 2 T drained capers
- 6 4-5 oz red snapper fillets
Details
Servings 6
Preparation
Step 1
Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
Heat oil in heavy large skillet over med-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup tomatoe juices. Simmer until sauce thickens about 3 minutes. Add olives, raisins, capers and all remaining reserved juices. Simmer until thickened again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead, cover and refrigerate.)
Preheat oven to 425 degrees. Spread 3 tablespoons sauce in bottom of glass baking dish. Arrange fish atop sauce. Sprinkle fish with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Serve with rice or pasta dish.
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